To make this stunning White Chocolate Rainbow Cake you will need…
For the ganache:
- 500g white chocolate, chopped
- 250ml cream
- 100g butter, chopped
For the cake:
- 250g butter, chopped
- 200g white chocolate, chopped
- 500g caster sugar
- 375ml water
- 300g plain flour
- 100g self-raising flour
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- Food colouring – red, yellow, blue
Place the white chocolate, cream and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally with a metal spoon until the chocolate and butter is completely melted and well combined. Allow to cool completely (preferably overnight) and then beat with electric beaters until thick. Set aside.
To make the cake
Preheat oven to 120ºC (100ºC fan-assisted). Grease and line a 22cm round cake tin with baking paper.
Place the butter, chocolate, sugar and water in a saucepan over a medium heat and stir until butter and chocolate melts. Transfer to a large mixing bowl and allow to cool slightly.
Sift the flour into the chocolate mixture and whisk until just combined. Add the eggs and vanilla and continue to whisk until combined.
Separate the cake batter equally into six small mixing bowls. To each bowl add colouring and mix well to produce colours you are happy with. To make purple mix together red and blue, to make orange mix together yellow and red and to make green mix together blue and yellow.
Starting with the red batter, pour the mixture into the center of the prepared cake tin, then pour the orange into the center over the red, then repeat with yellow, green, blue and purple – always pouring the mixture into the center, pushing the cake mix to the sides of the tin.
Bake cake for 2 hours or until a skewer comes out clean. Allow to stand in tin for 15 minutes before turning out to cool.
Spread the ganache over the top and sides of the completely cooled cake and enjoy!